Lemongrass and Chilli Steamed Mussels
Make the Moment
Perfect for a summer BBQ with friends Villa Maria Sauvignon Blanc matched with Lemongrass and Chilli Steamed Mussels
Ingredients
- 2 vine-ripened tomatoes
- 3 garlic cloves, crushed
- 1 kg mussels, scrubbed and de-bearded
- 1⁄2 bunch flat-leaf parsley, coarsely chopped, plus extra leaves to serve
- 1⁄2 bunch coriander, coarsely chopped, plus extra leaves to serve
- 1 lemongrass stalk, white part only, thinly sliced
- 150ml Villa Maria Sauvignon Blanc
- 1 long red chilli, chopped
- 2 golden shallots, finely chopped
- 50ml olive oil
Method
- Score a small cross in the base of each tomato using a small sharp knife, then place in a saucepan of boiling water until skins split (30 seconds). Refresh in a bowl of iced-water and drain. Peel and de-seed the tomatoes, discarding skins and seeds then finely chop.
- Combine tomato in a large bowl with chilli, garlic, shallots, chopped parsley, chopped coriander and lemongrass.
- Add the mussels, toss to combine well and season to taste.
- Heat olive oil in a large saucepan over high heat until it begins to smoke, add mussels and tomato mixture, then add the Villa Maria Sauvignon Blanc wine. Cook, stirring occasionally, for 1-1 1⁄2 minutes, then cover with a lid and cook, shaking saucepan occasionally until mussels open (3-4 minutes).
- Tip into a colander placed over a bowl to drain out the cooking liquid and garnish with Parsley and coriander to serve.
